International Food Additives Council (IFAC) will illustrate some of the key similarities and details of food additive versus finished food manufacturing, noting why GMPs may be different in many cases. IFAC will then demonstrate how the IFAC GMP Guide may be applied in food additive facilities.
Ismea in collaborazione con l'Accademia dei Georgofili, organizza il webinar dal titolo "InnovaInAzione, casi di eccellenza per promuovere il cambiamento in agricoltura - Istituzioni, tecnici e aziende agricole a confronto sul tema dell'innovazione applicata".
Featured speakers will include Prof. Dr. Mathias Devreese, Associate Professor of Veterinary Pharmacology and Therapeutics, Ghent University, and Dr. Arnau Vidal, Technical Manager, Toxins & Stress, Innovad.
The objective of this workshop is to continue to evolve the strategic work done this year for this Innovation Focus Area and align with you on the challenges that will form the framework of our Call for Proposals for 2022 activities.
Organized by University of Insubria
This lecture will be held by Giuseppe Sollazzo (Head of Data, Department for Transport, London, UK) and it will present a few case studies of the use and misuse of data in public communications and science, and try and draw some key lessons on how to make sure that data is used properly.
The Expert Working Group on durum wheat genomics and breeding organizes the Virtual Durum Meetings. VDMs are video conferences where 4-5 short presentations are given in about 2 hrs followed by time for discussion.
Prof. van Immerseel (Univ. of Ghent) and Prof. Applegate (Univ. of Georgia) will talk about how the gut microbial metabolites affect poultry nutrition, health, and productivity, and new opportunities to modulate microbiome function and their metabolites in commercial poultry production.
This meeting focuses on how sustainability can be improved by sharing research innovations and good practice recommendations with stakeholders across four topics – socio-economic resilience, animal health & welfare, production efficiency and meat quality, and environmental sustainability.